To source locally or globally - a subject which divides the nation. More than ever before this is a hot topic in Scotland, the Land of Food and Drink.

There are two schools of thought when it comes to sourcing produce. One half believes that only local produce is good. They solely rely on locally sourced ingredients, whether it's the best it could possibly be or not, simply because it has the local tag. A lot of people live by these values and if it isn't local or in season then they simply disregard it as an available ingredient.

For the other half, sourcing ingredients further afield isn't out of the question. This opens up the doors to work with a wider variety of ingredients for longer periods of time. Sometimes this also means that they'll be working with a superior piece of produce in comparison to what's available locally. Being flexible with the provenance of ingredients allows people to be more creative with their cooking.

Picking the right sources for your ingredients depends so much more on whether it's local or not. It's down to different seasons, different climates and different habitats. It's also not just where something is grown and how far it has to travel, but also how it's grown, how it's stored and how it's prepared.

Personally, my first concern when it comes to getting an ingredient for the restaurant is whether it's the best I can possibly get. If that means sourcing it from the farm down the road then I will, or if that means ordering it from Australia then I will - I'm happy either way. In my opinion, the tastiest raspberries come from Scotland so I buy them from Scotland. However, the tastiest strawberries are grown in England so I use them. The best cherries come from Italy and cost a little more but they're worth it. Each part of the world produces something special and I like to make the most of every little bit of it.

Luckily it's not a big world anymore so the possibilities with produce are endless. For example, I cook with asparagus from Peru, they get picked in Peru one day and two days later they've arrived fresh in my kitchen. In comparison, if you choose to use a local farmer, he may not deliver every day - perhaps just once a week. Delivery timescales are no longer an issue when it comes to sourcing ingredients further afield.  

I think it's important for everyone to have an open mind when it comes to ingredients. On the one hand make sure you fly the flag for your home team by embracing your nationality, your local area and your local farmers and producers. On the other hand, explore what else is available, especially if it's the better choice. It's important to appreciate the fact that different countries will grow produce that simply isn't available in our country so what's the point in depriving ourselves?

As a little nation of budding chefs in Scotland we need to understand, appreciate and love all types of food, whether sourced locally or not.